Thread: Cast Iron Seasoning

I agree with the comment of "just keep using it, it will season itself" I generally cook with tallow or lard or butter. If not then it's coconut or sunflower oil but I would stick to the animal fats for seasoning a pan.

To clean and i guess re-season, cast iron:
while it's hot, the crud gets scraped out with a putty trowel (a la bunnings hardware), scrubbed with half a cut onion and oil, mopped with scrunched newspaper.

If I want to be really fussy then it gets paper-toweled, then oiled and used again. Sometimes takes a couple of onions if it is particularly filthy or I want it specially clean.